Get in the festive spirit with this comforting dish
Prep | 5 mins
Cook | 25 mins
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 minute meal
INGREDIENTS
2tbsp vegetable oil
1 head of pak choi, leaves quartered
3 spring onions, thinly sliced on the diagonal
250g udon noodles
Charred sprouts:
4tbsp extra virgin olive oil
500g brussels sprouts, trimmed, halved and charred
1 lemon, zest and juice of
Sauce:
2tbsp low sodium soy sauce
2 limes, zest and juice of
2tsp equivalent sugar substitute
2tbsp smooth peanut butter
Topping:
Chopped roasted hazelnuts, sprinkle of
Chilli flakes, sprinkle of
METHOD
Make the charred sprouts. Bring a pan of water to the boil, add a few pinches of salt and the sprouts and cook for 5 minutes. Drain and leave to cool before slicing in half. Heat 3tbsp of olive oil in a large ovenproof frying pan or skillet over medium heat then add the sprouts cut-side down. Leave to cook untouched (else they won’t char) for 10 minutes. Add another 1tbsp of olive oil and the zest and juice of a lemon and cook for a few more minutes. Transfer to a low oven.
Mix the sauce in a bowl and set aside.
Cook the noodles and set aside.
Heat the vegetable oil in a wok then add the pak choi, spring onions and three quarters of the sprouts and fry for 2 minutes then add the noodles and fry for a minute more. Pour over the sauce and toss well to coat. Cook for a further minute or until everything has warmed through.
Portion into serving bowls and top with the remaining sprouts, chopped hazelnuts and chilli flakes
Absolutely Delicious. Enjoy x
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